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You can have that luxurious steakhouse experience right in your own kitchen. Cooking a perfect, juicy steak starts with choosing the right cut.| The Spruce Eats
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The beef short loin includes most desirable steaks, such as T-bone, porterhouse, and New York strip. It is tender and juicy, with a mild beefy flavor.| The Spruce Eats
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Well-done steak is tough, dry and flavorless, but some people still prefer their steaks that way. Here's how to handle that situation.| The Spruce Eats
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A 7-bone roast is a big, thick cut of meat from the beef chuck primal section. It has a rich beefy taste, perfect for making a classic pot roast.| The Spruce Eats
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Beef chuck, a big primal cut, is a mix of tender and less tender meat. It usually requires long, slow cooking to tenderize it and release its flavor.| The Spruce Eats
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Chicken stock is used in soups and sauces, for cooking rice or risotto, braising poultry or vegetables, and more. Here's an easy chicken stock recipe.| The Spruce Eats
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Beef round is a large primal cut consisting mainly of the rear leg and rump of the animal. It's where some of the tougher roasts and steaks come from.| The Spruce Eats
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Learn which beef cuts come from the rib primal—located under the front section of the cow’s backbone —and how to prepare them.| The Spruce Eats